Thursday, March 23, 2017

Pork Chops with Squash and Potatoes

TOTAL TIME          1 hour, 40 minutes
Serves 4 (serving size: 1 pork chop and about 1 cup vegetables)
One sheet and dinner is done, thanks to Greek Pork Chops, squash and potatoes.

4      (1-inch-thick) frenched pork loin chops
1/2   cup fresh lemon juice
4      tablespoons olive oil
3      garlic cloves, minced
3      tablespoons chopped fresh oregano
1      teaspoon black pepper
3      teaspoons kosher salt, divided
2      medium yellow squash, sliced 1/2 inch thick
1      large zucchini, sliced 1/2 inch thick
1/2   pound small red potatoes, quartered

1 .  Place pork chops in a 13- x 9-inch baking dish. Whisk lemon juice, oil, garlic, oregano, pepper, and 2 1/2 teaspoons salt; reserve 2 tablespoons marinade. Pour remaining marinade over pork, turning to coat. Chill 1 to 8 hours.

2 .  Preheat oven to 425°F. Combine squash, zucchini, potatoes, and reserved marinade. Spread squash mixture in an even layer on a heavy-duty aluminum foil-lined rimmed sheet pan.

3 .  Remove pork from marinade, discarding marinade. Pat dry with paper towels, and place on top of squash mixture.

4 .  Bake 25 minutes. Increase temperature to broil, and broil until a meat thermometer inserted into thickest portion registers 140°F, about 5 minutes. Transfer pork to a serving platter, and cover with foil. Return pan to oven, and broil squash mixture until slightly charred, 3 to 4 minutes. Transfer squash mixture to a serving bowl; toss with remaining 1/2 teaspoon salt, and serve with pork.
Heart healthy 

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